Grapes

Select the clusters carefully. Remove any that are imperfect. Close bunches are better. Immerse the grapes in the strained, slightly beaten, whites of eggs. Tie a string to the stem of each cluster. Drain them partially. Roll in powdered white sugar until no more will adhere. Sprinkle in between the grapes. Hang the bunches up by the strings to dry in the sun if possible. A very ornamental dish for a party. Arrange on a glass stand or fruit dish. If on a stand, set a tall slender vase in the center with bright flowers, and heap the grapes around the base of it. The effect is very pretty, if the frosted grapes are mixed with the purple fruit in its natural state.

Peaches

The whites of 8 eggs, beaten to a froth, will be needed for 12 peaches. Rub smooth, and remove the pits carefully. To do this they must be very ripe. Dip the fruit in the egg, and then roll thoroughly in white sugar, powdered. Dry in the sun. When partly dry fill the cavities with sugar. Roll again in powdered sugar and finish drying.

Oranges

Peel the fruit and divide at the natural partings. Dip in beaten egg. Roll in powdered sugar and dry in the sun.

Small Fruits

Take cherries, clusters of currants, plums, etc. Dip first in beaten egg, then roll in powdered white sugar, and dry on sheets of white paper in the sun, or a very moderate oven.

Apples

Pare and core juicy apples. Fill with sugar. Bake until nearly done. Cool. Drain and remove the fruit into another dish, and frost carefully with frosting spread over the top and sides. Make the frosting as for cake.

Crystallized Fruits

Boil 1 cup of granulated sugar with 1 cup of water for half an hour. The water should be boiling when poured on the sugar. Do not stir it. Count the time from the moment boiling begins. Try the syrup in water. If the thread is brittle the syrup is ready, if not, boil a few moments longer. It must boil slowly. When done set the saucepan in a pan of boiling water to keep the syrup from candying. Pit cherries and divide oranges at the natural partings. English walnuts are nice prepared in this way, other nuts also. Take the prepared fruit on the point of a large needle. Dip in the syrup, and lay on a buttered dish to dry. They may be allowed to dry and then dipped again if wished. Very nice.

Candied Fruits

Make a syrup of 1 pound of sugar and ½ cup of hot water. Have it in a broad, low preserving kettle, and prepare one layer of fruit at a time. Pare and halve peaches, plums and pears. Remove the pits from cherries. Use the large variety. Drop them into the syrup and cook slowly until clear. Drain on a skimmer. Lay on plates and dry in the heating oven. In twenty-four hours they will be ready to pack away in a jar. Each kind of fruit must be candied by itself in a fresh syrup. What little syrup remains over from each can be kept to flavor puddings and sauces. Serve at a dinner party between the ice-cream and coffee. Arrange as large a variety of them as possible in a glass dish, each guest helping himself. When packing them sprinkle sugar between the layers.